In a pan,
melt the butter and sugar and heat until it bubbles and begins to caramelize.
Peel and chop the bananas into large chunks (approx 1 inch) and add to the pan.
Turn the heat off and stir until the bananas are well coated in the caramel
mix. Spoon this evenly into six 150ml ramekins.

Now prepare
the custard. Pour condensed milk into a saucepan, add the milk and vanilla
essence. Add the egg yolks. Finally add the corn flour and whisk it in until
fully dissolved. Heat over a low heat until the custard thickens (about 5-10
minutes), stirring constantly. Ladle the custard over the layer of banana in
the ramekins. Set it aside while you make the meringue.

Beat the
egg whites until soft peaks form and gradually add the caster sugar, one
spoonful at a time. Beat until the meringue is thick and glossy. Add the lime
zest, stirring it gently through.

Spoon the
meringue on top of the custard layer and spread well.

Bake for
15mins until the meringue is slightly brown.Watch them as they can burn quickly!